Announcement

Collapse
No announcement yet.

First time smoker wsm initial temp high

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Originally posted by SMOKE FREAK View Post
    Probably so...


    Would you still wrap if you don't yet have a bark? Meat temp is 152


    Sent from my iPhone using Tapatalk

    Comment


    • #17
      Originally posted by Rx88 View Post
      Would you still wrap if you don't yet have a bark? Meat temp is 152
      Sent from my iPhone using Tapatalk
      Depends on dinner time
      Masterbuilt Stainless Steel 40"
      Weber 22.5" WSM
      Weber Performer W/rotisserie X2
      Weber 22.5" Kettle Silver
      Weber 22.5" Kettle Gold
      Weber 1990 22.5" 3 Wheeler
      Weber 18.5" Kettle
      Weber 18.5" Bud Light Kettle
      Weber Smokey Joe
      GMG Daniel Boone
      Pit Barrel Cooker
      Maverick ET 73 and ET 732
      6X8 A Maze N Smoker and Tube Smoker
      Fastest Themapen on the market BLACK
      The Vortex

      Comment


      • #18
        I've owned a 18" WSM since 2005 and they are great machines. Once you get the hang of temp management, they are almost set and forget.

        A WSM's will run hot the first smoke or two until you start to build up that smoke deposit on the inside of the metal. Also the meat absorbs a good bit of the energy out of the smoke in the chamber as that is how it heats/cooks the meat. That's why the temp dropped after you put in the meat.

        Top vent 100% open (basically never touch it) and control heat via the bottom vents. Also you do not need to start with a full fire ring of lit charcoal unless you want high temps. For smoking in the 225-250 range, put unlit in the fire ring and then take about 1/2 a chimney of lit and sprinkle on top of the unlit. Depending on how long a smoke you are doing, you will vary the amount of unlit. Also put some fist sized chunks of your smoke wood on top of the unlit and it will light once the lit is placed on top.

        Using a smaller amount of lit on top should help you stay in that low and slow smoke zone temp range.
        Dave

        I love coming home. My back porch smells just like a BBQ joint.....

        Comment


        • #19
          Originally posted by Rx88 View Post
          Would you still wrap if you don't yet have a bark? Meat temp is 152


          Sent from my iPhone using Tapatalk
          I don't wrap till 170...
          Craig
          sigpic

          Comment


          • #20
            Originally posted by SMOKE FREAK View Post
            I don't wrap till 170...


            I wrapped at 162 I had a stall around 155 took me 2 hrs to raise to 162 so I wrapped


            Sent from my iPhone using Tapatalk

            Comment


            • #21
              Originally posted by Rx88 View Post
              I wrapped at 162 I had a stall around 155 took me 2 hrs to raise to 162 so I wrapped


              Sent from my iPhone using Tapatalk
              That'll work
              Not an exact science for sure...
              Craig
              sigpic

              Comment


              • #22
                Originally posted by SMOKE FREAK View Post
                That'll work

                Not an exact science for sure...


                IMG_0333.jpg

                Turned out great! Tender and juicy! Thanks for all the help guys!



                Sent from my iPhone using Tapatalk

                Comment


                • #23
                  One thing I did forget to tell you earlier is that when fiddling with a vent on the WSM, wait at least 10 minutes (15 is even better) before you touch the vents again. It's sort of like turning an ocean liner, it takes a little time to see results. If you don't wait, you end up chasing a yo-yo temp up and down. It takes time for the change in air flow to the coals to have any effect at all. Also adjust in small increments

                  And top vent is open 100% all the time (as others have already told you).
                  Dave

                  I love coming home. My back porch smells just like a BBQ joint.....

                  Comment


                  • #24
                    I own two 18.5 WSM's, I can't add much that hasn't been said already. All good advice here. Butt, with the water pan, I wad up a few balls of aluminum foil and place into the bowl, then cover with a sheet of aluminum foil, with a slight indent to catch the drips. It acts as a heat sink / deflector.

                    Looks great! Ya' done good!!


                    Drinks well with others



                    ~ P4 ~

                    Comment


                    • #25
                      Originally posted by HawgHeaven View Post
                      I own two 18.5 WSM's, I can't add much that hasn't been said already. All good advice here. Butt, with the water pan, I wad up a few balls of aluminum foil and place into the bowl, then cover with a sheet of aluminum foil, with a slight indent to catch the drips. It acts as a heat sink / deflector.

                      Looks great! Ya' done good!!
                      Excellent advise!
                      Craig
                      sigpic

                      Comment


                      • #26
                        Originally posted by SMOKE FREAK View Post
                        Excellent advise!
                        Thanks Craiger. I learn't that from a neighboring competitor at a BBQ comp a few years back. Works grate! I hate water in water pans... such a mess.


                        Drinks well with others



                        ~ P4 ~

                        Comment


                        • #27
                          I used sand in the pan of the Miller High Life Brinkman Gourmet...Great heat sink in the winter...The foil balls should do a great job...But NO water...
                          Craig
                          sigpic

                          Comment


                          • #28
                            Originally posted by SMOKE FREAK View Post
                            I used sand in the pan of the Miller High Life Brinkman Gourmet...Great heat sink in the winter...The foil balls should do a great job...But NO water...
                            Sand works grate also... butt cover the bowl with aluminum foil to save another mess.


                            Drinks well with others



                            ~ P4 ~

                            Comment


                            • #29
                              Thanks for all the advice helped out a lot I have a hole in my water pan any ideas on replacement? You think I should be fine using a stainless bowl that's 14.5 inches they have a big stainless dogbowl I think would work


                              Sent from my iPhone using Tapatalk

                              Comment


                              • #30
                                Should work ok, I have no bowl in mine and use a difuser plate instead
                                Masterbuilt Stainless Steel 40"
                                Weber 22.5" WSM
                                Weber Performer W/rotisserie X2
                                Weber 22.5" Kettle Silver
                                Weber 22.5" Kettle Gold
                                Weber 1990 22.5" 3 Wheeler
                                Weber 18.5" Kettle
                                Weber 18.5" Bud Light Kettle
                                Weber Smokey Joe
                                GMG Daniel Boone
                                Pit Barrel Cooker
                                Maverick ET 73 and ET 732
                                6X8 A Maze N Smoker and Tube Smoker
                                Fastest Themapen on the market BLACK
                                The Vortex

                                Comment

                                Working...
                                X